
SALADS 




A COMPILATION 



OF 



CHOICE SALAD 



RECIPES 



Y\±yu V< \\ %* a ~3b^ 






FOR SALE AT THE 

SCHOOL OF DOMESTIC ARTS AND SCIENCES 

Bukton Block 

39 State Street, Chicago. 



THE LIBRARY OF 

CONGRESS, 



9 \Z *r- ■'' o 

conr r. 



«$ 



A 



Of 



:OPYRIGHTED 1903 BV MARY WILSON BARNET 



IN RECOGNITION OF HER OFFICIAL 
APPROVAL, AND HELPFUL TEACHING, 
I DEDICATE THIS LITTLE BOOK TO 
ISABEL D. BULLARD. 

MARY WILSON BARNET. 



6« 






Apple Salad (original) 

Chop 3 or 4 apples, mix immediately with mayonnaise, to prevent 
discoloration; arrange on lettuce leaves, add a layer of cocoanut 
(previously washed, free of sugar) and put a few tablespoonfuls of 
mayonnaise on top. Chopped celery is an addition. 



Aquarium Salad (original) 

Wash 2 bunches of fresh mint and pour over it, one pint of 
boiling 1 water. Mash and bruise it with a silver or wooden spoon. 
Soak 2 tablespoonfuls of Knox's granulated gelatine, in 1 cup of 
cold water, x /z hour; add juice of 3 lemons, % cup of sugar, and 
pour over this, the hot mint water. Stir until dissolved, and strain. 
Color with " a pin-head speck" of Burnett's leaf green. Wet the 
mold, put it in dishpan of ice water, and pour in jelly, to a depth of 
one inch. When this is hard, arrange on top of it, a few gold 
sardines (not too near the edges.) Pour on more cool jelly, and 
when firm, add fish, 3 or 4 in each layer, and lastly peel mush- 
rooms and lay closely together, breaking up some, to represent 
shells. Pour on jelly to make a smooth finish to the mold, and set 
away to harden, for five or six hours. Serve with mayonnaise. 
Use a large breadpan for mold. Garnish with lettuce or cress. 



Alligator Pear Salad 

Cut Alligator pears in two, lengthwise. Make dressing of 6 
tablespoonfuls of Antonini olive oil, Yz teaspoonful of salt, a little 
cayenne, 4 drops of onion -juice, and juice of one lemon, ( or two 



limes.) Arrange the pear halves, on lettuce, and put 1}6 table- 
spoonfuls of dressing- in each. (A peculiar fruit, to be found at 
Kunze's. ) 



Asparagus Tips and Orange Salad (original) 

Peel four oranges, remove the white skin and slice, (from stem 
end to flower end, not across. ) Arrange on bed of cress, or lettuce, 
and sprinkle over asparagus tips, previously boiled in salted water 
IS minutes, and thoroughly chilled. Serve with French dressing, 
using orange, or lemon juice in place of vinegar. 



Cheese Balls Salad 

Mash, together, x / 2 pound Roquefort cheese and 1 teaspoonful of 
butter, 1 blade of chives, chopped fine, (or top of green onion,) x /z 
teaspoonful mustard, 1 teaspoonful Worcestershire sauce. Mix thor- 
oughly, and color with a pin-head speck of Burnett's "leaf green 
paste." Roll into balls, and serve on young, tender lettuce leaves, 
garnished with pink rose petals. Use French dressing. 



Baked Bean Salad 

Chop, fine, 1 or 2, raw onions, and scatter them over the cold, 
baked beans. Dress with vinegar, melted butter, pepper, and salt, 
if necessary. 



"Bokara" Clover Blossom Salad 

Gather the fresh, fragrant blossoms, rinse in a colander, and shake 
dry. Mix, with enough whipped cream, to moisten, and a little salt. 
Serve on lettuce hearts. 



Bird Nest Salad 



Boil 6 eggs J^ hour. Remove the yolks, and rub them through a 
sieve. Add to them x /i teaspoonful made mustard, i teaspoonful olive 
oil, i teaspoonful grated cheese, a few drops onion juice, salt, and 
cayenne. Form into small balls. Cover a flat dish with shredded 
lettuce, chop the whites very fine, and arrange them in nests. Put 
a ball or "egg" in each one, and pour over a French dressing. 



Cherry and Hazel Nut Salad 

Remove the stones from large, dark red or white cherries, and 
place an hazel nut meat in each half. Serve on lettuce, with mayon- 
naise dressing. 



Chestnut Salad 



Shell large Italian chestnuts, and boil them half an hour. Drain, 
rub off the skins and boil them again in slightly salted water until 



tender. Dry carefully, slice and mix with mayonnaise diluted with x / 2 
cup of whipped cream. Serve on lettuce cut in ribbons. If a French 
dressing be used, pour it over the nuts while warm, but serve the 
salad very cold. 



Cucumber and Celery Salad 

(in cabbage dish.) 

Cut 2 cucumbers in 54-inch slices and then cut each slice down 
in thirds (making pointed pieces). Slice the celery in narrow rings, 
in equal quantity with the cucumbers, mix them together, and add 
mayonnaise dressing. Take a large, pointed cabbage, cut off the out- 
side leaves, remove the top, and with a sharp knife dig out the center 
of the cabbage slowly and carefully, leaving 3 leaves for the walls. 
When prepared and ready to use, stick full of large cloves to fasten 
the leaves together as well as for effect. Fill with the salad and crown 
with golden mayonnaise. Serve on round chop platter, in bed of curly 
lettuce. If the cloves are put in too long before using they become 
moist and drop out. 



Crab Meat Salad 



An equal amount of crab meat and cut-up celery. Mix with 
French dressing. Line a salad bowl with curly lettuce, put in the crab 
mixture, and decorate with spoonfuls of mayonnaise and ripe olives. 



Egg Ball Salad 

Boil 6 eggs gently y 2 hour. Plunge into cold water. Cool, and 
cut them in two, remove the yolks, mash to a paste with an equal 
quantity of finely chopped tongue or chicken, a teaspoonful melted 
butter, 2 tablespoonfuls of cream, salt and pepper to taste. Form 
into small balls, and cut the whites into rings. Arrange lettuce or 
cress on low, flat dish, place the balls in the center and the rings 
around the edge. Pour over French or mayonnaise dressing and 
garnish with nasturtiums. 



Grape Fruit Salad 

Cut the grape fruit in half, and with a teaspoon remove all the 
pulp, saving the juice. To four grape fruit allow 6 tablespoonfuls 
olive oil, putting it into a bowl with ^ saltspoonful cayenne, Yz 
teaspoonful salt, 2 tablespoonfuls grape fruit juice (in place of 
vinegar), and 6 drops onion juice. Mix and pour over the grape 
fruit pulp until wanted. Serve on lettuce or in the fruit shells. 



Green Peas, and Carrot Salad 

Scrafe and slice the carrots and boil in salted water. Remove 
the peas from can to colander and wash with cold water. Boil 
gently, if hard, 5 minutes, and allow to cool. Mix with the carrots, 
previously chopped, and serve with French or mayonnaise dressing 
either on flat dish, salad bowl or in orange cups on lettuce leaves. A 
little chopped mint is an improvement. 



Green Pea and BLACK Walnut Salad 

Drain i can of peas, and wash the^n thoroughly in a colander. 
Boil in salted water a few moments if necessary. When cold add 
to them one cup of black walnut meats chopped (or whole), and may- 
onnaise dressing. 



Mushroom and Cucumber Salad 



Peel the cap and stalks, break (or chop) into coarse pieces, 
add cayenne, salt, I tablespoonful butter and juice of % a lemon. 
Stand i hour to extract the juice, then simmer i hour (very gently), 
and allow them to cool. Drain, and when cold add to them cubes of 
cucumber. Serve with French or mayonnaise dressing in tomato 
cups or green peppers, or simply on lettuce leaves. 



Nasturtium Salad 



Take celery stalks in a group of three or four and slice them in 
narrow rings ; chop i tablespoonful of parsley and 2 blades of chives. 
Mix these together; arrange curly, crisp lettuce leaves, and put this 
mixture in the middle. Pour over it French dressing. Garnish with 
nasturtium blossoms and seed pods, and sprinkle finely cut nasturtium 
stems over the whole. 



Orange, Grape Fruit, Lemon, and RIPE Olives Salad 

(original) 

Cut 2 oranges, 2 grape fruit and 1 lemon crosswise. Remove 
the pulp with an orange spoon, saving all the juice. Put into a bowl 
l / 2 teaspoonful of salt, Y^ saltspoonful cayenne, I/2 teaspoonful of 
onion juice, 1 tablespoonful grape fruit juice, 6 tablespoonfuls olive 
oil. Mix until salt is dissolved; then pour over the fruit pulp, and 
set it away to mellow for an hour or two. Arrange on lettuce 
hearts, and garnish thickly with ripe olives cut in half and "lemon 
points." 



Orange and Water Cress Salad 

(to serve with game.) 

Peel 4 oranges, removing the white skin. Slice doivn from flower 
to stem end, arrange in two rows on a platter, and through the 
center and around the edge place water cress. Make a French dress- 
ing (using lemon juice instead of vinegar) ; pour over and serve. 



Oyster Salad 



One quart of oysters drained and cut in two; 3 stalks of celery 
hearts cut in rings. Keep the oysters very cold, and serve on lettuce 
leaves with mayonnaise or the following: Beat one raw egg with 1 
tablespoonful of olive oil or melted butter. Rub the yolks of two 
hard-boiled eggs smooth and add 1 teaspoonful of salt, J / 2 saltspoon- 



ful of cayenne (or J /i teaspoonful black pepper), i teaspoonful made 
mustard, the raw egg mixture, and beat in very slowly 2 tablespoon- 
fuls of vinegar. Mix the oysters and celery with half this dressing. 
Turn salad out when ready to serve on bed of lettuce, and pour over 
remainder of dressing. 



Pear Salad 



Use the large, white canned pears, allowing half a one to each 
person. Serve on lettuce with mayonnaise dressing. 



Pond Lily Salad 

Allow i hard-boiled egg for each person. Remove the shells, 
and, beginning at the end (where the white is thickest), cut the 
whites lengthwise, almost to the base, into halves, quarters and eighths. 
Place the egg on the plate on which it is to be served, and carefully 
lay back each petal. Score the yolks with a fork, and arrange shredded 
lettuce around the edge of each plate. Glass plates are especially 
pretty and appropriate. Pass mayonnaise dressing. 



Potato Salad 

Boil the potatoes in the skins and let them stand without paring 
over night. Pare and cut into 34-inch slices, into strips and then 
squares. Chop i white onion very fine and add it. Sprinkle with 



2 level teaspoonfuls of celery seed, and pour over plenty of French 
dressing (as it is absorbed quickly), and let it stand half a day to 
season, stirring from the bottom once or twice. 



Pepper and Cucumber Salad 



Pare 2 slender cucumbers and slice them, not quite through. 
Soak in cold water 1 hour. Cut off the ends, and between each 
slice lay narrow strips of red or green pepper (or both), letting the 
ends project. Arrange them diagonally on a bed of lettuce leaves, 
and serve with French dressing or mayonnaise. 



Riverside Salad 

One cup of cold boiled potatoes chopped, 1 cup cucumbers iced 
and sliced, 1 cup celery cut in rings, 1 tablespoonful minced white 
onion. Mix with mayonnaise dressing. 



Salads in Lemon, or Mint Jelly 

First make a plain lemon jelly, using only half the amount of 
sugar, or "mint jelly," the recipe for which is given under Salad 



Suggestions. Fill the bottom of the mold with yi inch of jelly and 
set on ice (or in a dishpan of ice water). When hard, place on top 
of it a bowl (large enough to hold the salad), and fill it with chopped 
ice. Pour jelly around this until almost reaching the top of the 
bowl. When the jelly is hard, remove ice from bowl and fill with 
tepid water for a moment only; then remove the bowl from the 
jelly. Fill the hollow with chicken, lobster, crab, shrimp or sliced 
tomato salad. Cover with jelly, and after it has hardened a little 
set it in the icebox. A novel and pretty salad. Serve with mayon- 
naise dressing. 



Salads in Pepper Cases 

Cut a slice from the stem end, remove the seeds (and the white 
strips to which they are attached), and let the peppers lie in salted 
water for 2 hours. Wipe dry, and fill, letting the filling come well 
above the peppers, and dot the top with thick mayonnaise. Use any 
of the following : Hard-boiled eggs chopped and mixed with shredded 
lettuce and mayonnaise ; 2d, the minced white meat of chicken, and 
lettuce; 3d, lobster and lettuce; 4th, cucumber cubes and lettuce; 
5th, chopped apple, celery and cocoanut {with sugar washed out 
of it) ; 6th, shrimps and lettuce. In fact any salad mixture may be 
served in this way. 



Salmon Salad (original) 

(the queen of salads.) 

Drain the oil from 1 can of salmon, and remove all skin and 
bones, breaking the fish as little as possible. Add an equal quantity 



of whitest celery cut in thin slices. Marinate with the following: 
3 tablespoonfuls of oil, i tablespoonful lemon juice, l / 2 teaspoouful 
salt, y± saltspoonful cayenne, mixed well together. Set in icebox for 
2 hours or longer. Put a VS-pound package of cocoanut on a sieve, 
and wash it very thoroughly to free it from all sugar, and let it 
dry a little. When ready to serve, arrange yellow lettuce hearts on 
a low glass dish or chop platter, add a layer of salmon mixture and 
then one of cocoanut I inch thick. Repeat the arrangement a second 
time, and on top of the last cocoanut put mayonnaise in tablespoonfuls. 
It is a pretty and delicious salad. 



Scallop Salad 

Soak i pint of scallops in salt water ]/i hour; rinse in cold 
water; boil 20 minutes; mix with two cups of sliced celery, and serve 
with mayonnaise. 



Shad Roe, and Cucumber Salad 

Wash a pair of roe and simmer very gently 10 minutes in salted 
water, adding a small onion sliced. Take up and drain. Put into 
fresh, boiling, salted water and simmer gently 20 minutes. Remove 
and drain. Butter a tin plate, and lay the drained roe upon it. 
Sprinkle with salt and pepper, and spread with soft butter, and dredge 
lightly with Hour. Bake l /z hour, basting often with a thin mixture 
of flour, water, butter, salt and pepper. When very firm and cold, 
cut into cubes, and add cucumber cubes. Serve on lettuce, with mayon- 
naise dressing. 



Tomato and Cocoanut Salad (original) 

Remove the stem ends from as many tomatoes as needed. Slice 
sufficient celery to make two cupfuls, and add I cupful of cocoanut 
(from which the sugar has been thoroughly ivashed). Moisten with 
mayonnaise. Fill the tomatoes so the mixture comes well above the 
top, and arrange them on lettuce leaves. Put I teaspoonful mayonnaise 
on top of each pepper. 



Tomato Salad 

Peel, and slice rather thick, 3 tomatoes. Slice 6 stalks of celery, 
and chop very fine l /i a small, silver-skin onion and ^ of a green 
pepper. Spread these over the sliced tomatoes, and add French dress- 
ing. 



Shrimp and Cocoanut Salad (original) 

Remove the shells from 1 pint of shrimps, and with a sharp knife 
make an incision along the back, a little one side of the middle, and, 
beginning at the head, remove the loose thread of meat, which thus 
will leave the intestine exposed, and which may then be easily re- 
moved. Add 2 cups of finely sliced celery, and moisten with mayon- 
naise, and let stand an hour or two in the icebox. When ready 
to serve, arrange on lettuce leaves and add a layer 1 inch thick of 
cocoanut (from which the sugar has been thoroughly washed), and 
repeat the layers a second time, putting spoonfuls of mayonnaise on 
top of the last layer of cocoanut. 



Spinach Salad 

Wash carefully without bruising the smooth-leaved hothouse 
spinach, and dress with French dressing. It has a delicious flavor 
and is more digestible than lettuce. 



Spinach Salad No. 2 



Boiled spinach may be molded in timbal tins and served cold 
on lettuce with French dressing. 



Watermelon Salad 



Use a large potato cutter, or table spoon, and cut out balls of 
watermelon heart. Serve on the curly leaves of head lettuce with may- 
onnaise or French dressing. 



Watermelon and Pepper Salad 

Put 2 green peppers into ice water and allow them to remain 
several hours. Then remove the seeds and white strips (to which 



the seeds are attached), and slice across in very thin, even rings. 
Cut the pink part of watermelon in cubes or balls, and heap them on 
lettuce, garnishing with the pepper rings. Serve with mayonnaise 
or French dressing. 



Watercress Salad 

Freshen the cress in very cold water until it becomes crisp. Dry 
thoroughly without bruising. Mix with it 2 sour apples sliced thin, 
and French dressing. 



Yellow Plum Tomato Salad 

Scald in boiling water i minute firm, yellow plum tomatoes, and 
set them away without peeling to become firm and cold. When 
ready to serve, peel and arrange in a pyramid on a bed of lettuce or 
cress, and pour over them French dressing, to which add i teaspoon- 
ful of made English mustard. 



THE MEASUREMENTS IN THESE RECIPES ARE TAKEN LEVEL. 

French Dressing 



One saltspoonful of salt, y 2 saltspoonful of pepper, 3 tablespoon- 
fuls of oil, 1 tablespoonful of vinegar, J4 teaspoonful of onion juice. 
Mix in order given, adding oil slowly. This is proper dressing for 
vegetable and egg salads, and is used to marinate (or season) a meat 
or fish salad which is to be served with mayonnaise later. 



Mayonnaise Dressing 

One teaspoonful of mustard, 1 teaspoonful fine sugar, y 2 teaspoon- 
ful salt, l 4 teaspoonful cayenne, yolk of 1 raw egg, 1 pint olive oil, 
2 tablespoonfuls vinegar, 2 tablespoonfuls lemon juice. 

Mix the first four ingredients in a bowl, add the egg yolk, stir- 
ring well with Dover beater. Add the oil, a few drops at a time, 
stirring it until it thickens. When the dressing becomes very thick, 
thin it with a little lemon juice, and add oil and lemon alternately, 
and lastly the vinegar. When ready to serve, add V2 cupful whipped 
cream, if you like it. It will make it white and much thinner. The 
dressing always liquefies as soon as mixed with meat or vegetables, 
so it should be made very thick to begin with. 



Cream Salad Dressing 



(for cold slaw, etc.) 



Put into a double boiler 1 tablespoonful butter, 1 tablespoonful 
sugar, % teaspoonful salt, */ 2 teaspoonful flour, x / 2 teaspoonful dry 



mustard. Melt, and mix well ; add the beaten yolk of i egg, 6 table- 
spoonfuls of cream, and lastly two tablespoonfuls vinegar. As soon 
as it begins to thicken remove it from the stove to prevent curdling. 



Cream Dressing No. 2 

Rub the yolk of i hard-boiled egg through a sieve and put it into 
a bowl with the yolk of I raw egg, salt, pepper and i teaspoonful 
made mustard. Stir, and add slowly and alternately 4 tablespoonfuls 
oil and 2 tablespoonfuls vinegar, then chopped parsley. This is nice 
on cold asparagus or potato salad. 



Midlothian Cheese 



(to serve with salad.) 



One brick Waukesha (sweet cream) cheese, 1 tablespoonful Wor- 
cestershire sauce, 1 tablespoonful finely chopped chives, 1 saltspoon- 
ful dry mustard, x / 2 teaspoonful (level) salt. Mix all together and 
mold, or roll into little balls. Serve on a lettuce leaf. 



SALAD SUGGESTIONS 



"Mint Jelly" is a good medium for molding chicken and other 
salads. 



Mint Jelly 



Wash 2 bunches of mint and pour over them 1 pint boiling 
water. Crush and bruise it, turning it over and over, and let it stand 
and steep one-half hour. Soak */> box Knox's granulated gelatine 
in y 2 cup of cold water, add the juice of 2 lemons, and 1 cup of 
sugar. Pour over this the hot mint water, stir until sugar is dis- 
solved, strain and pour in wet mold. It is delicious served individually 
with hot or cold lamb, but being made of gelatine, melts if put on a 
warm dinner plate. 

All mayonnaise dressing needs a touch of onion juice, obtained 
by cutting an onion across and pressing the cut surface with the edge 
of a knife drawn firmly over it. 

Cocoanut is a good substitute for English walnuts in the Wal- 
dorf salad as well as those mentioned above. Lay it on a sieve and 
wash it thoroughly to free it of all sugar. 

Two drops of creme de menthe added to French dressing give a 
refreshing flavor. 

Antonini olive oil is the sweetest, lightest in consistency and 
most satisfactory for successful salad dressings. In gallon cans it is 
as easily preserved as in bottles, retaining its sweetness and delicacy 
to the last drop. 

The dark, Mexican, flat red peppers make a showy garnish placed 
whole about a salad dish. 



ANTONINI & CO. 



PURE TABLE 



..OLIVE OIL.. 



Imported for 55 years, and acknowledged 
during that time by connoisseurs as 

The Finest for Salads and Mayonnaise Dressing- 
Put up in reputed Quarts, long bottles 

" Quarts, short, wide bottom bottles 

Pints, long bottles 
Pints, short, wide bottom bottles 
Half Pints, long bottles 

Splendidly Corked and Capsuled 

Full Five Gallon Cans, Full One Gallon Cans, Full Half Gallon 
Cans, with corked spouts securely capsuled 

For Sale by Grocers and Druggists throughout the United States 



JAMES P. SMITH <£, CO. 

57-59 South Water St 

CHICAGO, ILL 
Sole Agents In the United States 

New York 
Paris. France 




DON'T GET CROSS 



if your glasses bother you, 
just ask Beek to fix them, 
glad to do it. 

The SHUR-ON 
will stay on and is very neat in appearance. 







22 WASHINGTON ST. 

OPPOSITE MARSHALL FIELD'S 

C M I O AGO. 



A BETTER SALAD DRESSING 
THAN YOU CAN MAKE 

Better, because its makers have had more than twenty years' expe- 
rience in this line; better, because its makers are direct importers of 
the finest salad oil in the world; better, because they have facilities 
for procuring- other ingredients in quantities and qualities that no 
single household can command. 

If you have difficulty in obtaining a mayon- 
naise dressing, equal in freshness, and delicacy, 
to one you can make yourself, you have never 
ijll^H tried. 

YACHT CLUB 

Salad Dressing and Cold Meat 
Relish 

Hundreds of thousands of housewives gratefully 
testify that Yacht Club Salad Dressing pos- 
sesses all that desired freshness and delicacy — 
and that undesirable "store taste" found in 
most prepared salad dressings, is positively 
absent. 

Yacht Club answers every requirement. It 
is piquant, appetizing, wholesome and healthful. 
It gives an unrivalled relish to lobster, shrimp, 
chicken or any vegetable salad, fish, cold meats, 
baked beans, cucumbers, sliced tomatoes, let- 
tuce, etc. 

UDGES SAY OF YACHT CLUB DRESSING 

Fram the Superintendent of the Chicago Club 
Chicago, III. Jufy 26 
In answer to your inquiry as to what I 
think of Yacht Club Dressing, I can read' 
ily say that I consider it the finest article 
of ready-made salad dressing on the mar- 
ket. Gbokgb H. Barbell. 




From the Manager of the Union League Club 
Chicago, III. July 31, 1889 
In regard to the Yacht Club Salad Dres- 
sing, I will say that it has given the best 
satisfaction to our members. I personally 
think it is the best relish for cold meats, I 
have ever used. A. E. Glbnnib 

It does not follow because Yacht Club Salad Dressing enjoys 
such high favor, among epicurean diners, that it is an expensive ta- 
ble luxury. Indeed, on the other hand, the prudent housewife con- 
siders it a table necessary, because of the hundreds of dainty, and 
delicious dishes, that can be contrived with it, at a trifling cost. Its 
use links luxury with economy. 

SOLD BY GROCERS EVERYWHERE 

MADE ONLY BY TILDESLEY A CO. CHICAGO, ILLINOIS 



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